Executive Chef

2 weeks ago

Abu Dhabi, United Arab Emirates International Market Group for General Services Full time

**Job Title: Executive Chef**

**Job Summary**:
The Executive Chef is responsible for overseeing all culinary operations within the establishment, including menu development, food preparation, staff management, and ensuring the highest standards of food quality and presentation. The role requires strong leadership skills, creativity, and a deep understanding of culinary arts to deliver exceptional dining experiences.

**Key Responsibilities**:
**Menu Development and Planning**:
1. Create and update menus, ensuring a balance between creativity, customer preferences, and seasonal ingredients.

2. Design special dishes and themed menus for events, holidays, and promotions.

3. Work closely with the purchasing department to source high-quality ingredients while managing food costs.

**Culinary Leadership and Team Management**:
1. Lead, train, and manage the kitchen staff, including sous chefs, line cooks, and kitchen assistants.

2. Set performance standards, conduct regular evaluations, and provide constructive feedback.

3. Foster a positive work environment, encouraging teamwork and professional development.

**Food Preparation and Presentation**:
1. Oversee all aspects of food preparation, ensuring consistency, quality, and presentation align with the establishment's standards.

2. Monitor portion control, plate presentation, and garnishing to maintain high culinary standards.

3. Ensure that all dishes are prepared to order, using fresh, high-quality ingredients.

**Cost Control and Budget Management**:
1. Develop and manage the kitchen’s budget, including food costs, labor costs, and equipment maintenance.

2. Implement cost control measures, such as portion control and waste reduction.

3. Regularly analyze food costs and adjust menus or pricing as necessary to maintain profitability.

**Health, Safety, and Sanitation**:
1. Ensure that all kitchen operations comply with health and safety regulations, including food handling, storage, and sanitation practices.

2. Maintain cleanliness and organization in the kitchen, including all equipment and work areas.

3. Conduct regular inspections and audits to ensure compliance with hygiene standards.

**Inventory Management**:
1. Oversee inventory levels, ensuring adequate stock of ingredients and supplies while minimizing waste.

2. Work with suppliers to negotiate contracts and secure the best prices for quality ingredients.

3. Implement inventory control systems to track usage and prevent shortages.

**Customer Interaction and Satisfaction**:
1. Engage with customers to gather feedback on menu items and dining experiences.

2. Address customer concerns and special requests promptly and professionally.

3. Continuously strive to enhance the dining experience, incorporating customer feedback into menu planning and service improvements.

**Training and Development**:
1. Provide ongoing training and development opportunities for kitchen staff to enhance their skills and knowledge.

2. Stay updated on culinary trends, techniques, and industry innovations to keep the menu fresh and competitive.

3. Organize workshops or demonstrations to improve team skills and knowledge.

**Collaboration with Other Departments**:
1. Collaborate with the front-of-house team to ensure seamless service and communication between the kitchen and dining room.

2. Work with event planners and catering managers to create customized menus for special events.

3. Coordinate with marketing and sales teams to promote new menu items and culinary events.

**Qualifications**:
1. Culinary degree or equivalent experience.

2. Proven experience as an Executive Chef or in a similar leadership role within a high-end restaurant or hotel.

3. Strong knowledge of culinary techniques, menu development, and food presentation.

4. Excellent leadership and management skills, with the ability to motivate and develop a team.

5. Strong organizational skills, with the ability to multitask and manage time effectively.

6. In-depth knowledge of food safety regulations and sanitation standards.

7. Creativity and passion for the culinary arts, with a focus on quality and customer satisfaction.

8. Strong communication and interpersonal skills.

9. Financial acumen, including budgeting and cost management.

**Working Conditions**:

- Executive Chefs typically work in fast-paced kitchen environments within restaurants, hotels, or catering companies.
- The role involves standing for long periods, working in hot and potentially stressful conditions, and handling sharp equipment.
- Standard working hours apply, but flexibility is required, including evenings, weekends, and holidays, especially during peak dining periods.
- The work environment may include exposure to heat, noise, and potential hazards such as burns or cuts.

Pay: From AED9,000.00 per month

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